Tiganopsomo: Cheese Pies in the Pan

Print the recipe here: https://www.dimitrasdishes.com/tiganopsomo-cheese-pies-in-the-skillet/

Ingredients
For the Dough:

3 and 1/2 cups (500g) all-purpose flour
1 teaspoon salt
1 cup (250ml) warm water
1 teaspoon white vinegar
2 tablespoons olive oil
For the Filling:

1 pound (454g) unsalted butter (for the filling and the pan)
8 ounces (300g) cream cheese at room temperature
7 ounces (200g) feta cheese
optional: shredded mozzarella cheese
1 teaspoon finely chopped fresh mint
Instructions
Make the Phyllo Pastry:
Combine all of the phyllo ingredients in the bowl of a tabletop mixer that has been fitted with the dough hook attachment. Knead until the dough comes together and is smooth and elastic. About 5 minutes on medium speed. If the dough is dry, add 2-3 tablespoons water and knead until it comes together.
Divide the dough into 10 portions and roll each piece into a ball. Lightly flour the bowl and place the balls inside. Lightly flour the dough and cover the bowl with plastic wrap. Allow it to rest at room temperature for about an hour or in the refrigerator for up to 2 days.

Make the Filling:

Place the cream cheese in a mixing bowl and crumble the feta chese on top. Add the mint and mix together until combined. set aside.

Assemble the Pies:

Roll each portion of dough out to about 10 inches in diameter.

Divide the filling equally between the pitas.

Place a thin slice of butter on top of the filling.

Brush the edges of the dough with water and fold it over the filling to create a rectangular package.

Heat a skillet over medium heat and add 2-3 tablespoons of butter. Once the butter melts add 2-3 pies to the pan and fry them 3-4 minutes per side or until golden.

Serve. Kali Orexi!

Notes
Freezer Instructions: Assemble the pies and freeze them in an airtight bag or container up to 2 months. Thaw overnight in the refrigerator.



Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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